Roast Rack of Lamb with Allspice, Rum and Balsamic Glaze served with a Tomato and Courgette Salsa
recipe
Roast Rack of Lamb with Allspice, Rum and Balsamic Glaze served with a Tomato and Courgette Salsa
No commentsIngredients
- 2 x 6 lean racks of lamb, French trimmed
- Salt and freshly milled black pepper
- 5ml/1tsp allspice powder
- 25g/1oz dark brown sugar
- 30ml/2tbsp good, aged balsamic vinegar
- 30ml/2tbsp dark rum
- 25g/1oz butter
- 15ml/1tbsp sunflower oil
- Tomato and Courgette Salsa:
- 2 large courgettes, cut into small dice
- 225g/8oz cherry tomatoes, quartered
- 1-2 shallots, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped, optional
- Pinch caster sugar
- 30ml/2tbsp freshly chopped parsley or basil leaves
- Finely grated zest and juice of 1/2 lemon
Serves:
4
Preparation:
20
Cook Time:
20
Total Time:
40min
Directions
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- Preheat the oven to Gas mark , .
- Place the racks, fat side up on a chopping board and lightly score. Season on both sides with salt, pepper and allspice and place in a large shallow dish.
- Prepare the glaze; in a small bowl mix together the sugar, vinegar and rum. Pour over the racks, cover and leave to marinate for minutes.
- Heat the oil in a large non-stick frying pan under a moderate heat, remove the racks from the marinade and brown for minutes on both sides.
- Transfer the racks to a medium-sized roasting tin and roast for minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
- Meanwhile, prepare the tomato and courgette salsa; mix all the ingredients together into a large bowl, cover and set aside at room temperature until required.
- Serve the racks with the salsa and a sweet potato gratin.
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